Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (16g) all-purpose flour
  • 1 small (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 4 cups (950ml) low-sodium chicken broth
  • ½ cup (120ml) heavy cream
  • 1 tsp (5g) ground cumin
  • ½ tsp (2g) smoked paprika
  • ¼ tsp (1g) cayenne pepper
  • 1 tbsp (15ml) lemon juice
  • 3 cups (450g) cooked chicken breast, shredded
  • 1 can (15 oz / 425g) navy beans, drained and rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (150g) frozen corn, thawed
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 cup (30g) seasoned corn tortilla strips
  • ¼ cup (15g) fresh cilantro, chopped
  • ½ cup (30g) shredded Monterey Jack cheese

Instructions:

  1. Melt the butter over medium heat in a 5-quart Dutch oven or large pot. Add the diced onion and sauté for 3-4 minutes until translucent.
  2. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Whisk in the flour and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
  4. Slowly pour in the chicken broth while whisking constantly to avoid lumps.
  5. Stir in the cumin, smoked paprika, and cayenne pepper. Bring to a gentle simmer for 5-7 minutes until the broth thickens slightly.
  6. Stir in the heavy cream and lemon juice, then reduce heat to low.
  7. Fold in the shredded chicken, navy beans, black beans, and thawed corn.
  8. Season with kosher salt and cracked black pepper. Heat through for a few minutes.
  9. Ladle into bowls and top with seasoned tortilla strips, fresh cilantro, and shredded Monterey Jack cheese immediately before serving.